Beat the eggs and the rest of the ingredients very well until as smooth as possible.

Pour about a quarter of the mixture into a well-oiled tamago pan or non-stick skillet and spread as if you are making a crepe. As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan. Brush more oil on the pan and some more of the mixture, making sure to get some under the roll. As it cooks, roll the old roll back to the front of the pan, then again to the back. Repeat until you are out of mixture.

Remove roll from the pan and roll as you would a sushi roll, squeezing out excess liquid. You can roll it into either a round or rectangular shape and slice it when it has cooled. The slices can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.